White Chocolate Crémeux
If you’ve not made cremeux before, I’d describe it as somewhere in between a cream and a custard. It’s thicker than a cream, but not as dense as a custard!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mattadlard.com.
Cooking tools:
- Immersion blender
- Instant-read thermometer
- Saucepan
- Mixing bowl
- Whisk
- Refrigerator
Ingredients
- 250 g Whole Milk
- 250 g Double Cream / Heavy Cream
- 4 g Powdered Gelatin (platinum) + 24g Cold Water
- 100 g Yolks
- 45 g Sugar
- 360 g White Chocolate
- Digital thermometer
- Hand blender
More Like This
Dark Chocolate Crémeux
mattadlard.com
Vanilla Crémeux
mattadlard.com
Caramel Crémeux
mattadlard.com
Chocolate Whipped Cream
mattadlard.com
White chocolate crème brûlée
ohmydish.com
Chocolate Gelato
mattadlard.com
Dark Chocolate Crémeux – Recipes for Club + Resort Chef
recipes.clubandresortchef.com
White chocolate crème brûlée recipe | Good Food
bbcgoodfood.com